Cool a little and add the vinegar and 1/2 teaspoon salt and pour into 6 to 8 small wetted moulds. Put to set in the refrigerator.

How to serve

Fill a round plate with the chilled salad and surroud with lettuce leaves. Dip the jelly moulds in hot water for a few seconds, loosen the sides and unmould all round the salad. Decorate with the remaining pineapple slices.